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Each of the infusions rewarded me for keeping them in my mouth, rather than swallowing them quickly. Here's another interesting thing. Personally I can't swallow these teas fast enough. The main event for me —while the taste, the fragrance, the aftertaste even, can all be quite nice — is "tasting" ...

Pic taken during 4th steep! I was a good student during the session proper, I promise haha

If I wanted to extract maximum flavour from yancha, I'd focus on a few concentrated brews to yield a very strong soup, and I'd work to try to make each session give me the best that it can in terms of full flavour for the first frew, or persistent aroma for the second, or long aftertaste for the th...

"It is not one of those teas that yield a lot of quantity" - I think this is an unnecessary overgeneralization if you're comparing to other oo, because longevity depends more on bush quality and processing rather than tea genre. Unless you're talking about longevity with respect to Puerh, say. Not ...

As for "usual yancha method" I personally don't have one. Or rather, not just one. Light roasts anywhere from 13 to 20ml per g, medium to full roasts towards 10-15ml per g. Even more, or even less leaves, given each tea and each situation.

Brewing it very strong in this style today (10g for my 80mL pot, crushing up some of the naturally-crushed leaves in between whole leaves, and six breaths for the first infusion, then three, then nine) yielded a first infusion that's very thick and rich where the roast and the flavour were well-mat...

Bok, three good brews would be what one should expect of a good brewer approaching Chaozhou gongfu style, not good yancha per se. A good tea in a certain style might be appropriate in the "3-4 intense brew then done" style of approach. A different good tea in a different style might be better suited...

Bok: yes, I also push past the traditional three brews, but my objective is to try to make those first three as good as I can make them, and then to treat any subsequent brews as a bonus as the tea fades away. Hi Andrew. What are your typical steep times, roughly speaking, when you attempt the 3+bo...

Perhaps not so much a misconception as it is common sense folk wisdom reflecting the fact that a lot of Chinese greens just don't hold up well to this kind of intensive approach. The thing to understand about Chinese greens, at least what we hope to present with these teas, is that the range of qual...

It's not that Imari/Arita-yaki requires decoration, it's just that the term came to be strongly associated with the colorful export ware. There are some lovely plain white pieces that show the aesthetic influence of Joseon white and Dehua white.

Hmm wrote: ↑

Wed Sep 15, 2021 9:36 am

I thought they were also Chinese. I don't think these are considered imari though. I believe imari requires blue and red underglaze.

Here's a plain white Imari cup, or Arita-yaki to be precise.

Leo it's really wonderful and gratifying to see you experiment. The reason I usually recommend people try these teas at higher ratios and higher temps than normal is precisely to demonstrate these qualities that may go beyond personal preference into the realm of appreciation. I actually prefer 3-4g...

Japanese senchado porcelain pots... Or are they? The front one was in fact produced in Dehua, China in the 90s for export to Japan. So so many crossovers. Just one small example.

Please excuse the off-topic post

I think the challenging thing when it comes to these things where you're trying to recreate something outside the context, is not "how do I make it taste good?" but "what is the taste of the thing itself?" Actually, this is a good thing to think about when it comes to tea in general. I see a lot of ...

This is the recipe I honed in on, after many attempts to recreate the actual thing, or rather, to create a thing that would convincingly (at least in my mind) fit into the spectrum of the actual things, and dull the pain of not actually being in HK whenever the craving strikes. Yes, Ceylon, yes B&W....